When you want to prepare lunch ahead without eating the same hot meal for days, chilled soba is a useful change of pace. Shredded chicken, cucumber, and lemon keep the flavor bright, and once the dressing is made, the morning job is simply to combine the box.
A simple base for two servings
- About 150 g dry soba noodles;
- About 200 g cooked chicken breast or thigh, shredded;
- 1 cucumber, shaved into ribbons or cut into thin strips;
- 1 lemon, sliced scallions, and a small handful of toasted sesame;
- For the dressing: 1½ tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, plus chili oil if you enjoy it.
Keep the prep in the simplest place
- Cook the soba according to its package instructions, drain it, and rinse until the noodles are no longer warm;
- Whisk the soy sauce, rice vinegar, and sesame oil, then keep the dressing separate;
- Before eating, combine the noodles, chicken, cucumber, and dressing, then finish with lemon, scallions, and sesame.
Soba is not always gluten-free—many products also contain wheat, so check the package. If chicken is not what you have, use cooked tofu, edamame, or another protein you enjoy. For make-ahead storage, follow ingredient packaging directions and current local food-safety guidance.
Would you take this more lemony, or add a little heat?
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